Restaurant Recipes
Miller and Rhoads Deviled Crabs
In the Tea Room, the crab filling was stuffed into crab shells, lightly breaded and fried quickly in deep fat.
Yield: 8 servings
Ingredients
- 1 pound claw crab meat
- 1/4 pound regular crab meat
- Pinch salt
- 1 scant teaspoon Worcestershire sauce
- 1 scant teaspoon hot pepper sauce
- 1 cup medium white sauce
- 1 cup dry bread crumbs
- 3 to 4 tablespoons oil
Instructions
- Thoroughly pick crab meat into a medium bowl. Sprinkle salt, Worcestershire and hot pepper sauce over. Drizzle white sauce over evenly. Toss gently, to keep from breaking up crab meat, until blended.
- Shape into crab cakes then coat with bread crumbs.
- Heat oil in a large skillet over medium heat. Add crab cakes. Sauté until golden on bottom, about 5 minutes, turn and sauté until golden on second side, about 5 minutes longer.
Attribution
Posted by philocrates at Recipe Goldmine - May 29, 2001.